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Advanced Search Results For "MENU design (Printed ephemera)"

1 - 10 of 2,339 results for
 "MENU design (Printed ephemera)"
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Mirror, mirror, on the menu: Visual reminders of overweight stimulate healthier meal choices.

Publication Type: Academic Journal

Source(s): Journal of Retailing & Consumer Services. Mar2019, Vol. 47, p177-183. 7p.

Abstract: Abstract This study examined whether viewing an overweight (vs. normal weight or no) female on a food menu influences women's visual attention toward healthy and unhealthy menu alternatives and, in turn, their actual food choices. Participants (N = 121...

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Does Looking Delicious Mean Really Delicious? The Effects regarding Menu Design on Consumer's ordering Behaviour.

Publication Type: Academic Journal

Source(s): Journal of Accounting, Finance & Management Strategy. Jun2017, Vol. 12 Issue 1, p1-23. 23p.

Abstract: As Taiwanese people s demand for eating out increases, menu design quality has become essential to restaurants' success. This study intended to discuss the factors of menu design quality in aesthetic design and calorie labeling and discover how they in...

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THE SIMULATION OF A PROJECT CONCERNING THE MENU ENGINEERING IN A FOODSERVICE ORGANIZATION.

Publication Type: Academic Journal

Source(s): Annals of the University of Oradea, Economic Science Series. 2008, Vol. 17 Issue 4, p1473-1479. 7p.

Authors:

Abstract: The paper emphasizes the techniques referring to the strategic analysis of menu engineering with the support of specialized software — Menu Engineering. In the first part of the paper I presented a famous model in hospitality industry literature elabor...

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MENU LIST - LABEL OF RESTAURANT.

Publication Type: Academic Journal

Source(s): Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol. Oct2013, Vol. 15 Issue 4, p141-146. 6p.

Abstract: Most often the client make up the first impression of the restaurant from the list with it. The concept of a menu is one of the essential components offer a restaurant, along with other aspects of the concept and quality of contact with the customer. L...

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Warranty menu design for a two-dimensional warranty.

Publication Type: Academic Journal

Source(s): Reliability Engineering & System Safety. Nov2016, Vol. 155, p21-29. 9p.

Abstract: Fierce competitions in the commercial product market have forced manufacturers to provide customer-friendly warranties with a view to achieving higher customer satisfaction and increasing the market share. This study proposes a strategy that offers cus...

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Menu Calorie Labelling in a Fine Dining Restaurant: Will it Make a Difference?

Publication Type: Academic Journal

Source(s): Journal of Quality Assurance in Hospitality & Tourism. Jul-Sep2013, Vol. 14 Issue 3, p281-293. 13p. 1 Diagram, 2 Charts, 4 Graphs.

Abstract: This study examines the implications of menu calorie labelling in a fine dining restaurant, both on consumer food choices as well as on the restaurant operation team. Menu nutrition labelling has been mandatory in restaurants with more than 20 branches...

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Position Effects of Menu Item Displays in Consumer Choices: Comparisons of Horizontal Versus Vertical Displays.

Publication Type: Academic Journal

Source(s): Cornell Hospitality Quarterly; May2019, Vol. 60 Issue 2, p116-124, 9p

Abstract: Copyright of Cornell Hospitality Quarterly is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may pr...

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CHAPTER 30: MENU TRENDS.

Publication Type: Report

Source(s): Restaurant & Foodservice Market Research Handbook. 2008, p205-211. 7p.

Abstract: Chapter 30 of the book "The 2008 Restaurant & Foodservice Market Research Handbook" is presented. It presents information on the predicted menu trends for 2008 as predicted by the leading chefs in the country such as Brooks Broadhurst, senior vice pres...

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Tikis and Sombreros: Southern Restaurant Menus from the 1940s and 1950s.

Publication Type: Academic Journal

Source(s): Southern Quarterly. Winter2015, Vol. 52 Issue 2, p172-182. 11p. 6 Color Photographs, 3 Black and White Photographs.

Authors:

Abstract: The article explores the history and design of menus from restaurants in the U.S. South. Emphasis is given to topics such as ethnic influences on Southern cuisine, the exoticism of foreign foodways, the development of Southern cosmopolitanism, and the ...

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Complementary menus: Combining adaptable and adaptive approaches for menu interface

Publication Type: Academic Journal

Source(s): International Journal of Industrial Ergonomics. May2011, Vol. 41 Issue 3, p305-316. 12p.

Abstract: Abstract: This study proposes a method of coupling adaptable and adaptive approaches to the design of menus. The proposed complementary menu types incorporate both adaptability and adaptivity by dividing and allocating menu adaptation roles to the user...

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